Cookie dough
The dough used to make cookies, usually butter, sugar, eggs, flour and leavening, often with chocolate chips or other mix-ins.
- Doughs, batters and pastry foundations
Also called: biscuit dough
Chilling cookie dough for 24 to 72 hours lets the flour hydrate and the flavors deepen, giving cookies with more caramel flavor and less spread. Scooping dough with a portion scoop keeps cookies the same size so they bake evenly.
Raw dough made with uncooked flour and raw eggs is not safe to eat. Edible cookie dough uses heat-treated flour and no eggs.
Bake it at VanillaGoods
Tools for this
Stainless Cookie ScoopSame-size portions that bake evenly, every time.See it on Amazon
KitchenAid Artisan 5-Qt Stand MixerDoes the beating and kneading for you, hands-free.See it on Amazon
As an Amazon Associate, VanillaGoods earns from qualifying purchases. We only suggest tools that help with this technique.
Related entries
Sources
Written by VanillaGoods in our own words from these sources. Last reviewed October 15, 2026.
- Cookie dough (Q5167099), Wikidata